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Vegetable and White Bean Soup

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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Description

A seasonal soup that is gluten free and vegan.

Ingredients

  • 1/4 cup olive oil
  • 3/4 cup chopped onion
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 1 cup diced green (or purple) beans
  • 1 1/2 cup diced red potato
  • 48 oz vegetable stock
  • 1 14-oz can white beans, drained and rinsed
  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons fresh minced herbs
  • salt and pepper

Instructions

  1. Heat olive oil in a large stock pot over medium heat.
  2. Add onion, carrot and celery and cook 5-8 minutes until onions are soft and translucent. Add garlic, green beans and potatoes along with a pinch of salt and pepper. Cook 7-8 minutes, stirring occasionally just until vegetables start to caramelize.
  3. Add the stock. Bring soup to a boil and then simmer for 10-15 minutes until potatoes and beans are cooked and soft. Add beans, zucchini, bell pepper and tomatoes. Cook 10 minutes.
  4. Add apple cider vinegar and fresh herbs. Season to taste with salt and pepper.
  5. Serve with crusty bread slathered in butter 🙂